BEEF BROTH POTATO SOUP RECIPES

Name: Makeover Beef & Potato Soup
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Yield: 10 servings (3 quarts).
Ingredients: 1-1/2 pounds lean ground beef (90% lean); 3/4 cup chopped onion; 1/2 cup all-purpose flour; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided; 5 medium potatoes, peeled and cubed; 5 medium carrots, chopped; 3 celery ribs, chopped; 3 teaspoons dried basil; 2 teaspoons dried parsley flakes; 1 teaspoon garlic powder; 1/2 teaspoon pepper; 12 ounces reduced-fat process cheese (Velveeta), cubed; 1-1/2 cups 2% milk; 1/2 cup reduced-fat sour cream

MAKEOVER BEEF & POTATO SOUP RECIPE: HOW TO MAKE IT

Makeover Beef & Potato Soup Recipe: How to Make It image

Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. —Sheila Holderman, Berthold, North Dakota

Provided by Taste of Home

Categories Dinner Lunch

Total Time 07 hours 00 minutes

Prep Time 30 minutes

Cook Time 06 hours 30 minutes

Yield 10 servings (3 quarts).

Number Of Ingredients 14

Ingredients

1-1/2 pounds lean ground beef (90% lean)
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces reduced-fat process cheese (Velveeta), cubed
1-1/2 cups 2% milk
1/2 cup reduced-fat sour cream

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes., Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.

Nutrition Facts : Calories 327 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 832mg sodium, CarbohydrateContent 32g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 25g protein.

HUNGARIAN BEEF-AND-POTATO SOUP RECIPE - QUICK FROM SCRATCH ...

Hungarian Beef-and-Potato Soup Recipe - Quick From Scratch ... image

Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead. If you like your soup spicy, substitute hot paprika for some of the sweet paprika here. Plus: More Soup Recipes

Provided by Food & Wine

Categories Stews

Yield 4

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons flour
1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
2 tablespoons paprika
1/4 teaspoon cayenne
1 teaspoon dried marjoram
1 1/4 teaspoons caraway seeds
1 1/4 teaspoons salt
1 tablespoon tomato paste
3 cups canned low-sodium beef broth or homemade stock
3 cups water

Steps:

Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

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MAKEOVER BEEF & POTATO SOUP RECIPE: HOW TO MAKE IT

Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. —Sheila Holderman, Berthold, North Dakota
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In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes., Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.

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Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead. If you like your soup spicy, substitute hot paprika for some of the sweet paprika here. Plus: More Soup Recipes
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